My friend shared Valentine's sugar cookies with me. They had this amazing frosting on top. From The Bewitchin' Kitchen.
1 C. unsalted butter, softened
3 C. powdered sugar
1/4 C. whipping cream
1 tsp. vanilla extract
6 oz. white chocolate chips or finely chopped Baker's white chocolate
Melt the white chocolate, by either using a double broiler or placing the chocolate into a glass bowl and heating in the microwave in 30-second intervals and stirring until melted. Let melted chocolate cool to room temperature.
Place softened butter in a bowl and sift the powdered sugar over top. Starting slow, mix until incorporated and then beat until fluffy, about 1-2 minutes. Scrape the mixing bowl. Add the cream and vanilla. Stir in the melted, cooled chocolate. Mix at medium-high speed for 3-4 minutes.
White Cake
My nephew requested a white cake with white frosting for his birthday. I was flummoxed by this request because who doesn't want chocolate? But I searched diligently and found this recipe for white wedding cupcakes. I just poured the batter into cake pans and it was delicious. This easy-to-make recipe is from Recipe Girl.
1 box white cake mix
1 C. all-purpose flour
1 C. sugar
3/4 tsp. salt
1-1/3 C. water
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1 C. sour cream
4 large egg whites
Preheat oven to 325 degrees.
In a large bowl whisk together cake mix, flour, sugar, and salt. Add remaining ingredients and beat with hand mixer for two minutes, or until well blended. Pour into greased and floured cake pans.
Bake until toothpick inserted in center comes out mostly clean (a few wet crumbs should stick to the toothpick). Approximate baking times are listed on the back of the cake mix box.
Notes: Most companies have downsized the size of their cake mixes. This recipe calls for an 18.25-oz. box cake mix. I used the smaller size cake mix and had great success.
I used Tillamook brand sour cream (the regular--not light--option).
A cake decorator friend once told me she only uses Duncan Hines cake mixes when making wedding cakes.
I assembled my cake by placing one cake layer on the serving dish, followed by a generous layer of the Cool Whip filling from this recipe (vanilla instant pudding, milk, Cool Whip), followed by the second cake layer, and then frosted with this buttercream frosting.
1 box white cake mix
1 C. all-purpose flour
1 C. sugar
3/4 tsp. salt
1-1/3 C. water
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1 C. sour cream
4 large egg whites
Preheat oven to 325 degrees.
In a large bowl whisk together cake mix, flour, sugar, and salt. Add remaining ingredients and beat with hand mixer for two minutes, or until well blended. Pour into greased and floured cake pans.
Bake until toothpick inserted in center comes out mostly clean (a few wet crumbs should stick to the toothpick). Approximate baking times are listed on the back of the cake mix box.
Notes: Most companies have downsized the size of their cake mixes. This recipe calls for an 18.25-oz. box cake mix. I used the smaller size cake mix and had great success.
I used Tillamook brand sour cream (the regular--not light--option).
A cake decorator friend once told me she only uses Duncan Hines cake mixes when making wedding cakes.
I assembled my cake by placing one cake layer on the serving dish, followed by a generous layer of the Cool Whip filling from this recipe (vanilla instant pudding, milk, Cool Whip), followed by the second cake layer, and then frosted with this buttercream frosting.
Sticky Fingers
Tastes just like the sticky fingers from Winger's! From Life as a Lofthouse.
8 frozen breaded chicken fingers, cooked according to package directions
1/3 C. Frank's Original Hot Sauce (no substitutions)
1 C. brown sugar
1/4 C. water
In a medium saucepan combine the hot sauce, brown sugar, and water. Cook over medium heat until sugar is dissolved and sauce is heated thoroughly, about 5-10 minutes. Remove from heat and let stand a few minutes to thicken.
Place cooked chicken in a large bowl and drizzle most of the heated sauce over the top. Using tongs, toss chicken until evenly coated with sauce. Serve reserved sauce as a dip.
Note: I use Tyson brand of breaded chicken strips found in the frozen food section of the grocery store.
8 frozen breaded chicken fingers, cooked according to package directions
1/3 C. Frank's Original Hot Sauce (no substitutions)
1 C. brown sugar
1/4 C. water
In a medium saucepan combine the hot sauce, brown sugar, and water. Cook over medium heat until sugar is dissolved and sauce is heated thoroughly, about 5-10 minutes. Remove from heat and let stand a few minutes to thicken.
Place cooked chicken in a large bowl and drizzle most of the heated sauce over the top. Using tongs, toss chicken until evenly coated with sauce. Serve reserved sauce as a dip.
Note: I use Tyson brand of breaded chicken strips found in the frozen food section of the grocery store.
Warm Pizza Dip
Slightly adapted from the Life in the Lofthouse website.
1 8-oz. package cream cheese, softened
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil
1 C. shredded mozzarella cheese
1 C. shredded Parmesan cheese
1 C. pizza sauce
Mini pepperoni slices
2-3 Tbsp. black olives, sliced
Preheat oven to 350 degrees. In a medium bowl, combine cream cheese, garlic powder, oregano, and basil. Spread mixture evenly into the bottom of a 9-inch deep-dish pie plate. Top the cream cheese with half of the mozzarella cheese and half of the Parmesan cheese. Spread the pizza sauce on top of the cheeses. Sprinkle the remaining cheeses over the sauce and then top with the pepperoni slices (as many or as few according to personal preference) and olives. Bake for 15-20 minutes. Serve dip with baguette slices.
1 8-oz. package cream cheese, softened
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil
1 C. shredded mozzarella cheese
1 C. shredded Parmesan cheese
1 C. pizza sauce
Mini pepperoni slices
2-3 Tbsp. black olives, sliced
Preheat oven to 350 degrees. In a medium bowl, combine cream cheese, garlic powder, oregano, and basil. Spread mixture evenly into the bottom of a 9-inch deep-dish pie plate. Top the cream cheese with half of the mozzarella cheese and half of the Parmesan cheese. Spread the pizza sauce on top of the cheeses. Sprinkle the remaining cheeses over the sauce and then top with the pepperoni slices (as many or as few according to personal preference) and olives. Bake for 15-20 minutes. Serve dip with baguette slices.
Peanut Butter Frosting
From Our Best Bites.
1/3 C. butter
1/3 C. milk
1 tsp. vanilla extract
1 10-oz. package peanut butter chips
1 C. powdered sugar, sifted
Combine the peanut butter chips, milk, and butter in a medium saucepan and heat over medium heat, stirring constantly, until the chips are melted and the mixture is combined. Remove saucepan from heat; whisk in vanilla extract and powdered sugar until smooth and fluffy.
1/3 C. butter
1/3 C. milk
1 tsp. vanilla extract
1 10-oz. package peanut butter chips
1 C. powdered sugar, sifted
Combine the peanut butter chips, milk, and butter in a medium saucepan and heat over medium heat, stirring constantly, until the chips are melted and the mixture is combined. Remove saucepan from heat; whisk in vanilla extract and powdered sugar until smooth and fluffy.
Sausage-Stuffed Mushrooms
From the Jimmy Dean website.
2 lbs. large mushrooms, stems removed and reserved
1 pkg. sausage
1 clove garlic, minced
4 oz. cream cheese, cubed, softened
3/4 C. dry Italian bread crumbs, divided
1/2 C. (2 oz.) grated Parmesan cheese, divided
1/4 C. chopped fresh parsley
1 Tbsp. olive oil
Preheat oven to 350 degrees. Finely chop enough mushroom stems to measure one cup; discard any remaining stems. Place mushroom caps, rounded sides down, in lightly greased shallow baking pans.
Cook sausage, chopped stems, and garlic in large skillet over medium-high heat for 8-10 minutes, or until sausage is thoroughly cooked, stirring frequently; drain. Return cooked sausage to skillet. Add cream cheese, 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese, and parsley; mix well. Spoon into mushroom caps.
Combine remaining breadcrumbs, remaining Parmesan cheese, and oil; sprinkle over mushrooms.
Bake 20 minutes, or until mushrooms are tender and stuffing is lightly browned.
Notes: Stuffing may be prepared ahead of time and refrigerated. Let mixture come to room temperature to make it easier to stuff the mushrooms.
2 lbs. large mushrooms, stems removed and reserved
1 pkg. sausage
1 clove garlic, minced
4 oz. cream cheese, cubed, softened
3/4 C. dry Italian bread crumbs, divided
1/2 C. (2 oz.) grated Parmesan cheese, divided
1/4 C. chopped fresh parsley
1 Tbsp. olive oil
Preheat oven to 350 degrees. Finely chop enough mushroom stems to measure one cup; discard any remaining stems. Place mushroom caps, rounded sides down, in lightly greased shallow baking pans.
Cook sausage, chopped stems, and garlic in large skillet over medium-high heat for 8-10 minutes, or until sausage is thoroughly cooked, stirring frequently; drain. Return cooked sausage to skillet. Add cream cheese, 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese, and parsley; mix well. Spoon into mushroom caps.
Combine remaining breadcrumbs, remaining Parmesan cheese, and oil; sprinkle over mushrooms.
Bake 20 minutes, or until mushrooms are tender and stuffing is lightly browned.
Notes: Stuffing may be prepared ahead of time and refrigerated. Let mixture come to room temperature to make it easier to stuff the mushrooms.
Garlic Cheese Bread
From the Jamie Cooks It Up blog.
1 loaf French bread
1/2 C. (one stick) butter, softened
1-1/2 Tbsp. Johnny's Garlic Seasoning
1 C. mozzarella cheese, grated
1/2 C. Parmesan cheese, grated
1 Tbsp. dried parsley, optional
Slice the French bread in half lengthwise. In a small bowl, combine butter and seasoning. Spread the butter on the inside of both halves of the French bread. Wrap the bread in foil. Bake at 400 degrees for 10 minutes. Take the bread out of the oven and sprinkle cheeses over the top of each half. Wrap just the sides of the bread with foil, leaving the cheese uncovered. Broil the bread until the cheese starts to brown. Sprinkle with parsley, if desired. Cut and serve.
Note: Johnny's Garlic Seasoning can be found at Walmart or Costco.
1 loaf French bread
1/2 C. (one stick) butter, softened
1-1/2 Tbsp. Johnny's Garlic Seasoning
1 C. mozzarella cheese, grated
1/2 C. Parmesan cheese, grated
1 Tbsp. dried parsley, optional
Slice the French bread in half lengthwise. In a small bowl, combine butter and seasoning. Spread the butter on the inside of both halves of the French bread. Wrap the bread in foil. Bake at 400 degrees for 10 minutes. Take the bread out of the oven and sprinkle cheeses over the top of each half. Wrap just the sides of the bread with foil, leaving the cheese uncovered. Broil the bread until the cheese starts to brown. Sprinkle with parsley, if desired. Cut and serve.
Note: Johnny's Garlic Seasoning can be found at Walmart or Costco.